Thai Corn Cakes Recipe With Pickled Cucumbers

Thai corn cakes with pickled cucumbers

  • serves 4 as a starter
  • Easy

Thai corn cakes are quick to whip up and make the best canapés or dinner-party starter. Using fresh corn makes all the difference. Serve with pickled cucumbers.



  • corn cobs 3 large, husks removed and kernels cut from cobs
  • lemongrass 1 stalk, tough outer leaf discarded and the rest roughly chopped
  • ginger grated to make 1 tbsp
  • green Thai curry paste 1-2 tbsp
  • egg 1
  • rice flour 200g
  • milk 3 tbsp
  • lime leaves 5, finely shredded
  • oil for frying
  • sweet chilli sauce to serve


  • cucumber
  • red onion ½, diced
  • rice wine vinegar 2 tbsp
  • caster sugar 2 tsp


  • Step 1

    Tip half of the corn into a food processor with the lemongrass, ginger, curry paste, egg, rice flour and milk. Pulse to a paste, then scrape into a bowl and stir in the remaining corn and lime leaves and season.

  • Step 2

    For the pickled cucumbers, halve the cucumber lengthways and scrape out the seeds using a teaspoon. Slice into half moons and mix with the onion, vinegar and sugar. Set aside for 20 minutes, stirring occasionally, before serving.

  • Step 3

    To fry the fritters, heat 2cm oil in a big wok or deep frying pan. Spoon in tbsps of fritter batter and sizzle for about 2 minutes on each side until golden, crisp and cooked through. Pile onto paper-towel lined trays and keep warm in a low oven while you fry the rest. Serve hot with bowls of sweet chilli sauce and the pickled cucumber.

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Nutritional Information

  • Kcals 415
  • Fat 15.4g
  • Carbs 58.5g
  • Fibre 3.9g
  • Protein 8.8g
  • Salt 0.3g